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Cantaloupe Pie I
Prep
30 mins
Cook
1 hr
Servings
8
Difficulty
Hard
This cantaloupe pie has been a summer favorite of mine for years because it's surprisingly simple to make and uses fresh fruit that's usually affordable during peak season. Cantaloupes are packed with vitamin C and potassium, making this dessert not just delicious but actually good for you. The beauty of this recipe is how quickly it comes together in just an hour and a half total, and the combination of a silky custard filling with a fluffy meringue topping feels fancy enough to impress guests without any complicated techniques. Once you try it, you'll find yourself making it again and again.
Ella x
Ingredients
- 11 cantaloupe
- ½ cup white sugar½ cup white sugar
- 88 tablespoons all-purpose flour
- ¼ teaspoon salt¼ teaspoon salt
- 33 egg yolks
- 22 tablespoons water
- 11 tablespoon butter
- ¼ teaspoon butter flavored extract¼ teaspoon butter flavored extract
- 33 egg whites
- ¼ teaspoon cream of tartar¼ teaspoon cream of tartar
- 66 tablespoons white sugar
- 11 (9 inch) pie crust, baked
Detail level
Instructions
- 1
Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp.
- 2
Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency.
- 3
In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat.
- 4
Add butter or margarine and flavoring to the cantaloupe mixture.
- 5
Pour into baked pie shell.
- 6
Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue.
- 7
Bake at 400 degrees F (205 degrees C) until delicately brown on top.
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